Hamburger Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 Servings
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 3 tablespoons tomato paste
- 2 teaspoons dried parsley
- 1/2 teaspoon ground oregano
- 3 garlic cloves, minced
- 2 1/2 pounds ground chuck or other ground beef
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 1 (14.5-ounce can) whole tomatoes
- 1 yellow bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 4 carrots, peeled and sliced on the diagonal
- 5 large red potatoes, scrubbed and cut into 1-inch chunks
- 3 cups beef broth, more as needed
- 1/2 teaspoon kosher salt, more to taste
- Carbohydrate 32 g(11%)
- Cholesterol 60 mg(20%)
- Fat 5 g(8%)
- Fiber 4 g(18%)
- Protein 26 g(51%)
- Saturated Fat 2 g(10%)
- Sodium 364 mg(15%)
- Calories 269
Preparation 1. In a large pot, combine the meat, onion, celery, and garlic. Cook the mixture over medium-high heat until the meat is totally browned, then drain off and discard as much fat as you can. 2. Add the tomatoes and their juices, bell peppers, and carrots. Throw in the potatoes, beef stock, tomato paste, salt, black pepper, parsley, oregano, and cayenne. Stir everything together, then bring the mixture to a boil. 3. Reduce the heat, cover the pot, and simmer the soup for 15 to 20 minutes, or until the potatoes are tender but not overly mushy. If the soup is too thick for your taste, just splash in a cup or two of beef broth until it's the consistency you like. 4. Dish it up and serve it piping hot! Make Ahead: For some reason, this soup always seems to taste better the next day! Feel free to make this ahead of time and store it in the fridge for up to 3 days. If soup is overly thick when reheated, add a little extra beef broth or water to thin it to your liking. Variations:Add any veggies you'd like to the soup: diced zucchini, corn kernels, cut green beans, or mushrooms. Use ground turkey instead of ground beef. Add peeled, diced parsnips or peeled, diced butternut squash to the soup. From The Pioneer Woman Cooks: Dinnertime © 2015 by Ree Drummond. Reprinted with permission from William Morrow/HarperCollins. Buy the full book from HarperCollins or from Amazon.
Preparation 1. In a large pot, combine the meat, onion, celery, and garlic. Cook the mixture over medium-high heat until the meat is totally browned, then drain off and discard as much fat as you can. 2. Add the tomatoes and their juices, bell peppers, and carrots. Throw in the potatoes, beef stock, tomato paste, salt, black pepper, parsley, oregano, and cayenne. Stir everything together, then bring the mixture to a boil. 3. Reduce the heat, cover the pot, and simmer the soup for 15 to 20 minutes, or until the potatoes are tender but not overly mushy. If the soup is too thick for your taste, just splash in a cup or two of beef broth until it's the consistency you like. 4. Dish it up and serve it piping hot! Make Ahead: For some reason, this soup always seems to taste better the next day! Feel free to make this ahead of time and store it in the fridge for up to 3 days. If soup is overly thick when reheated, add a little extra beef broth or water to thin it to your liking. Variations:Add any veggies you'd like to the soup: diced zucchini, corn kernels, cut green beans, or mushrooms. Use ground turkey instead of ground beef. Add peeled, diced parsnips or peeled, diced butternut squash to the soup. From The Pioneer Woman Cooks: Dinnertime © 2015 by Ree Drummond. Reprinted with permission from William Morrow/HarperCollins. Buy the full book from HarperCollins or from Amazon.
